Irish Beef and Brew Stew recipe provided by the Certified Angus Beef® brand.

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Irish Beef and Brew Stew

Serves 4
Cuisine: Irish
Category: Soups & Stews, One Pan
Rich and hearty, Irish Beef and Brew Stew is a real crowd pleaser. Make this easy beef stew recipe for St. Patrick's Day or to warm up with when it's cold outside.
Prep Time
20 mins
Other Time
Cook Time
2 hrs 15 mins
Total Time
2 hrs 35 mins
  • 1 1/2 pounds Certified Angus Beef ® chuck roast, cut in 1 - 1 1/2-inch cubes
  • 2 teaspoons coarse kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable or canola oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 4 bay leaves
  • 2 teaspoons dried thyme
  • 3 tablespoons flour
  • 1 (12-ounce) bottle Guinness beer (or comparable stout)
  • 2 1/2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 head cabbage, cored and thick sliced (about 4-cups packed)
  • 1 pound Yukon gold potatoes, peeled and cut in 1-inch chunks (about 4-cups)
  • 2 medium carrots, peeled and chopped
  • 1/4 cup minced fresh flat-leaf Italian parsley for garnish
  1. Season chuck roast cubes with 1-teaspoon salt and 1/2-teaspoon pepper. In a large braising pot or Dutch oven, heat oil over medium high. Working in 2 batches, sear cubes until well browned; transfer from pan to clean plate.
  2. Reduce heat to medium low and stir onion, garlic, bay leaves and thyme into pan. Sauté for 2 minutes, scraping brown bits from bottom of pan. Top vegetables with flour and sear 2 more minutes while stirring. Pour in beer, beef stock, Worcestershire and remaining 1-teaspoon salt and 1/2-teaspoon pepper; turn to medium-high heat and bring to a boil. Stir in reserved roast cubes, reduce heat to low, cover and simmer 1 hour.
  3. Stir in cabbage, potatoes and carrots. Simmer, covered 1 more hour.
  4. Serve garnished with parsley.
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